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Buttered Rum with Pork and Fennel Sausage Rolls

Spice up your weekend with this warming cocktail. Pair with delicious sausage roll canapes for easy entertaining.

Buttered Rum with Pork and Fennel Sausage Rolls

Buttered rum

Serves 4

100g butter, chopped

½ cup brown sugar

2 tbsp maple syrup

½ tsp ground cinnamon

pinch finely grated nutmeg

pinch ground cloves

pinch ground allspice

1 cup dark rum

1 cup apple juice, warmed

Beat first seven ingredients together in a heatproof bowl until creamy. Add rum, pour in 1 cup boiling water. Combine. Stir in warmed apple juice.  Divide among glasses.

Pair with

Pork & Fennel Sausage Rolls

Makes about 24

1 tbsp olive oil

1 fennel bulb, finely chopped

2 garlic cloves, crushed

500g pork sausage mince

1 cup sourdough breadcrumbs

1 Granny Smith apple, grated

2 sheets (25cm) ready-rolled

puff pastry, thawed, halved

1 egg, lightly whisked

2 tsp fennel seeds

apple chutney, to serve 

Preheat oven to 200°C. Line 2 trays. Heat oil in a frying pan; fry fennel and garlic for 5 minutes. Combine fennel mixture with sausage, breadcrumbs and apple. Season.

Place mixture into a piping bag with a 2cm plain nozzle. Pipe half the mixture down the edge of a pastry sheet. Roll up, brush with egg. Cut roll into 4cm lengths. Place on tray, sprinkle with half the fennel seeds. Repeat with remaining mince, pastry, egg and fennel. Refrigerate for 30 minutes. Bake for 20 minutes. Serve warm, with chutney.

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